Bacon & Spinach Quiche

Ingredients

• 4 sheets frozen puff pastry
• 250 g lean bacon, diced
• 2 onions, diced
• 2 cups frozen spinach, thawed
• 1 cup frozen corn kernels
• 20 g butter
• 6 eggs
• 2 tablespoons mayonnaise
• 1 cup milk
• salt
• pepper
• 1 teaspoon whole grain mustard (optional)
• 1 cup tasty cheese, grated
• 1 tomato, sliced (garnish)

Directions

1. 1

   In a frypan, melt butter and sauté onion and bacon until onion is translucent.

2. 2

   Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.

3. 3

   Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.

4. 4

   Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.

5. 5

   Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.

6. 6

   Top with sliced tomato and remaining grated cheese.

7. 7

   Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.